Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup sweetened shredded coconut
1 cup chopped pecans
1/2 cup granulated sugar
1 cup evaporated milk
1/2 cup unsalted butter
3 egg yolks
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C), and grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
To the dry ingredients, add the eggs, milk, vegetable oil, and vanilla essence. For two minutes, beat the mixture at a medium speed.
Once the batter is thoroughly mixed, stir in the hot water. It’s expected that the batter would be thin.
When a toothpick put into the center of the cakes comes out clean, bake the cake mixture for 30 to 35 minutes after spreading it equally into the prepared cake pans.
While the cakes are baking, prepare the frosting. In a saucepan, combine the shredded coconut, chopped pecans, granulated sugar, evaporated milk, unsalted butter, and egg yolks. Cook the mixture over medium heat, stirring constantly, until it thickens (about 12-15 minutes).
Remove the frosting from heat and stir in the vanilla extract. Let it cool.
After the cakes are prepared and allowed to cool fully, cover one cake layer with a layer of the coconut-pecan frosting.
After putting the second cake layer on top, use the leftover frosting to ice the edges and top of the cake.
Slice and enjoy your delightful German chocolate cake!
If you’re interested in more recipes, don’t forget to join my second group. Enjoy!